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Vegetarian, East Asian

Sautéed kimchi with tofu and rice

Sautéed kimchi with tofu is a Korean dish for 4 people, ready in 30 minutes and rated very easy, for about €2.00 per serving. The kimchi is sautéed slowly in sesame oil until its sharp edge softens, then served with warm sliced tofu and rice. The key to this dish is the contrast between the hot, tangy kimchi and the mild, warm tofu.

Tonight, kimchi sautéed in sesame oil, served with warm sliced tofu and rice, a simple Korean duo.

Sautéed kimchi with tofu and rice
Total time
30 min
Difficulty
Very easy
Cost per person
€2.00
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

Sautéed kimchi turns into something different once it hits the pan. Its raw tang rounds out, the sugar caramelizes lightly against the sesame oil, and the chile adds a quiet warmth rather than a sharp kick. The tofu, just warmed through in simmering water, stays soft and mild, nothing like the firm, seared texture you usually get. Set next to the kimchi, it soaks up a little of the sauce without falling apart.

This is a weeknight dish that barely asks for your attention, perfect when you want something simple without spending the evening in the kitchen. It makes a complete vegetarian meal with the rice, no meat or fish involved since the kimchi here is a fish free kind. Mon Chou suggests it for nights when you want a flavor that stands out a bit, with no special equipment or technique required.

The ingredients

4 people

Pantry

  • Kimchi (fish free) 400 g
  • Firm tofu 400 g
  • Sesame oiloften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Korean chile flakes or mild paprika 1 tsp
  • Sesame seeds 1 tsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Onion 1
  • Scallions 2

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Slice the onion and cut the kimchi into pieces.

    Save a bit of kimchi juice for the sauce.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Start it before you sauté the kimchi.

  3. Warm the whole block of tofu in simmering water for 5 minutes, then drain it and cut it into slices. 5 min

    It should be warm, not hot, it contrasts with the kimchi.

  4. Sauté the onion and kimchi in the sesame oil, then add the soy sauce, sugar, and chile. 10 min

    Let it catch a little in the pan, that caramelizes the sugar in the kimchi.

  5. Plate the tofu with the sautéed kimchi, sprinkle with scallions and sesame seeds, and serve with the rice.

    Eat a piece of tofu with a bit of kimchi, that's the whole idea of the dish.

Our tips to get it right

  • Pick a kimchi that's already well fermented and tangy, it holds up better to the long sauté and develops more flavor as it cooks.
  • Don't press the tofu before warming it, it should stay soft inside, unlike a pan seared crispy tofu.
  • Taste the sautéed kimchi before serving and adjust the sugar or chile depending on how sharp your jar is, that varies a lot between brands.

The variations

  • Swap the firm tofu for warm silken tofu for a softer bite, best eaten with a spoon.
  • Add sliced shiitake mushrooms with the kimchi for a deeper flavor, still with no meat or fish.
  • For a quicker version, sauté the kimchi for just 5 minutes without caramelizing it, the dish stays good but with a sharper tang.

What to serve it with

  • A bowl of plain steamed rice
  • A light miso soup
  • A hot cup of green tea

Storage

Sautéed kimchi keeps for 2 to 3 days in the fridge in a sealed container, stored separately from the tofu. Reheat the kimchi in a pan for a few minutes and warm the tofu separately in simmering water. This dish doesn't freeze well, the tofu turns spongy once thawed.

Questions about this dish

Can you use a kimchi that contains fish?

Yes, if you don't need the dish to be vegetarian. This recipe calls for fish free kimchi to keep it fully plant based, but a classic kimchi works just as well.

What can replace Korean chile flakes?

A mild paprika works well and gives a similar color without much heat. Skip a hot standard chile powder, it would overpower the kimchi's flavor.

Can you make the sautéed kimchi ahead of time?

Yes, you can cook it the day before and reheat it in a pan right before serving. Its flavor actually deepens a bit after a night in the fridge.

Can firm tofu replace smoked or marinated tofu?

Yes, plain firm tofu works fine since it's only warmed through, not seasoned directly. Smoked tofu would also work but brings a stronger, different flavor.

How long does it take to make a sautéed kimchi with tofu and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a sautéed kimchi with tofu and rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sautéed kimchi with tofu and rice cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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